Filo pastry tartlettes with minced meat, red onions and olives (croustade)

Name: Filo pastry tartlettes with minced meat, red onions and olives (croustade)
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 2 red onions; 400 g Tomatoes; 10 black pitted olives; 5-6 Stem(s) Oregano; 2 TABLESPOONS Pine nuts; 1/2 package (250 g each) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 2 TABLESPOONS Oil; 400 g Minced pork; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sweet peppers; 1 TEASPOON Chilli powder; 1 Egg yolk (size M); 200 g Greek yogurt; 2-3 stem(s) Basil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 6

2 red onions
400 g Tomatoes
10 black pitted olives
5-6 Stem(s) Oregano
2 TABLESPOONS Pine nuts
1/2 package (250 g each) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
2 TABLESPOONS Oil
400 g Minced pork
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sweet peppers
1 TEASPOON Chilli powder
1 Egg yolk (size M)
200 g Greek yogurt
2-3 stem(s) Basil

Directions

1
Peel the onions. Cut one onion into thin slices and finely dice the second onion. Clean, wash, dry grate and dice the tomatoes. Halve the olives. Wash oregano, shake dry and chop finely except for a few stems for garnishing.
2
Roast pine nuts in a pan without fat until golden brown. Remove from the pan and let it cool down on a flat plate.
3
Take the dough sheets out of the refrigerator and let them rest at room temperature for about 10 minutes. Heat the oil in a pan. Fry the minced meat for 4-5 minutes while turning it. Add diced onion. Fry for about 2 minutes.
4
Stir in tomatoes, chopped oregano, olives and pine nuts. Season to taste with salt, pepper, paprika and chilli. Remove from heat.
5
Spread out the dough sheets and cut out 18 circles with a round cookie cutter (approx. 14 cm Ø). Place 3 dough circles slightly offset in 6 tartlets (10 cm Ø each). Stir the egg yolk and 1 tbsp. yoghurt into the minced meat mixture and distribute in the tartlets.
6
Place the onion slices on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes.
7
Meanwhile, wash the basil, shake dry and chop finely. Mix the remaining yoghurt and basil. Season to taste with salt and pepper. Remove Tartelettes from the oven, arrange with yoghurt dip and garnish with oregano.